Stuffed Green Peppers, D'Uxelles Style

Allow one green pepper for each service; dip them in hot fat, sprinkle with salt and with a cloth rub off the outer skin. Cut out the pepper around the stem and remove all the seeds. If the peppers are too large, cut off a portion connected with the stem. Fill the prepared peppers with D'Uxelles or Main-tenon preparation. Bake in a buttered pan until hot throughout. Serve with brown sauce. The canned pimentos may be used, when green peppers are out of season. Drain the pimentos, rinse thoroughly in water and they are ready to use. The pimentos may be put smoothly into timbale molds, cut off even at the edge of the mold, filled with the D'Uxelles preparation and thus baked. Both these and the green peppers may be served on rounds of toast.

Sweet, Green Peppers, Mexican Style

Put the peppers on a toaster over the fire, turning often. When the thin, outer skin puffs out, wrap them in a dry cloth. Let stand fifteen or twenty minutes to "sweat," when they may be easily peeled. Slit the peeled peppers on the side, carefully remove the seeds and veins, and set the peppers in an earthen bowl. Mix vinegar and water, half and half, and use to cover the peppers. Stir into the vinegar and water a teaspoonful of whole cloves, one teaspoonful of salt, a piece of cinnamon bark, broken in pieces, a bit of bay leaf and two or three cloves of garlic. Just before serving, chop fine two peeled tomatoes, one onion and two sprigs of parsley, and cook these in a little melted butter, until the water evaporates; add a dozen almonds, blanched and shredded, a dozen raisins, seeded and cut in halves, and a small can of sardines (from which the skin and bones have been taken), picked in small pieces. Drain the peppers and fill with the fish mixture.

Green Peppers Stuffed With Shrimps, Indian Style

Plunge about eight green peppers into hot fat, let them stand a moment or two, then remove, and with a cloth rub off the skin. Cut around the peppers, a little way from the stems, and take out the pieces with the stem attached, then remove the partitions and seeds. Chop fine one onion and the pepper trimmings, discarding the stems. Let these cook with a tablespoonful of curry powder in two tablespoonfuls of butter until well softened, but not browned. Add two cups of boiled rice, sixteen shrimps, peeled and broken into small pieces, and about half a cup of chicken broth. Mix thoroughly, and use to fill the peppers, adding salt, if needed. Set the peppers on rounds of toast in a buttered au gratin dish, and let cook ten or fifteen minutes, or until very hot.

Sweet Peppers, Stuffed And Baked

If the peppers be large, cut them in halves, crosswise, remove the seeds and cut off the stem, or leave them whole save cutting out a round place around the stem. For six peppers take about two cups of cooked meat, chicken, veal, or lamb, chopped fine. Grate or chop a small onion fine. Add also, if at hand, a tablespoonful of fine-chopped parsley or mushrooms, season with half a teaspoonful or more of salt, and mix all thoroughly. Use the mixture to fill the peppers. Set them into an agate pan, and pour a cup of light stock or hot water around them. Bake about half an hour in a moderate oven. Baste the peppers every ten minutes. Chopped nuts and bread crumbs, half and half, or mushrooms and crumbs, may take the place of the meat. Serve on croutons (bread) or on individual fillets or medallions of beef or with planked steak.

Green Peppers, Stuffed And Baked

8 green peppers

1 sweetbread, parboiled

1 peeled tomato

1 cup of boiled rice (hot)

6 blanched almonds

1 teaspoonful of grated onion

1 teaspoonful of salt

1½ cups of boiling water

Select peppers that will stand level; remove a piece around the stem with the seeds. Pour boiling water over the peppers, cover and let stand half an hour. Cut the sweetbread and tomato in small pieces and the almonds in slices; mix with the other ingredients except the water and use to fill the peppers. Set into a baking dish; add the water and let cook half an hour. Set on to individual plates, pour over Hollandaise sauce and serve at once.